HACCP system includes the following steps EXCEPT

• A. Conduct hazard analysis
• B. Determine critical control points
• C. Prevent contamination of food handling
• D. Establish verification procedures

Answer: (C)

HACCP is about identifying hazards and controlling them at specific points in the production process. The steps include conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring, taking corrective actions, verifying procedures, and keeping records. Preventing contamination of food handling is a fundamental safety goal and is addressed by general hygiene practices and prerequisite programs like GMPs, not by a distinct HACCP step. So while avoiding contamination is essential, it isn’t one of the formal HACCP steps, making that option the one that doesn’t fit. The other items correspond to explicit HACCP actions: analyzing hazards, identifying CCPs, and verifying that the plan works.